CHILI CHICKEN-STUFFED PARATHAS RECIPE BY TASTY
Here's what you need: oil, garlic ginger paste, red chili, onion, tomato, chili powder, turmeric, garam masala, salt, pepper, chicken, fresh coriander, parathas
Provided by Ellie Holland
Categories Dinner
Yield 5 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a medium heat.
- Fry the garlic and ginger paste for a couple of minutes.
- Stir in the chili and onion and fry for about 5 minutes, until soft.
- Add the tomato, followed by the chili powder, turmeric, garam masala, salt, and pepper.
- Fry for another few minutes stirring continuously.
- Stir in the chicken and coriander and mix until evenly coated.
- Set the pan aside.
- In a smaller pan over medium heat, place on a paratha. Spoon on some of the chicken mix and place another paratha on top.
- Carefully seal the sides with your fingers, being careful not to touch the pan.
- Cook for a few minutes on each side until crisp and golden brown.
- Slice the parathas in half and serve with chutneys, raitas, or any other dips of your choice.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 35 grams, Fat 8 grams, Fiber 3 grams, Protein 36 grams, Sugar 3 grams
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
CHICKEN PARATHA (INDIAN FLAT BREAD STUFFED WITH GROUND CHICKEN)
Make and share this Chicken Paratha (Indian Flat Bread Stuffed With Ground Chicken) recipe from Food.com.
Provided by Galley Devil
Categories Breads
Time 1h
Yield 8-10 parathas
Number Of Ingredients 15
Steps:
- Knead together the flour, ghee, egg, baking powder, water, milk and salt.
- Divide the dough into equal-sized round balls.
- Roll out each ball into discs with a rolling pin on a lightly floured surface. (Cover with a slightly damp cloth to prevent them from drying out while you roll out all of them.).
- To prepare the filling, heat the ghee in a frying pan, and saute garlic till light brown.
- Add the mince and green chillies and saute till the mince is cooked.
- Add the remaining ingredients for the stuffing and mix till the stuffing is dry.
- Divide the stuffing into the same number of portions as discs and spoon into the middle of each disc.
- Bring the edges together and seal.
- Gently shape it back into a ball.
- Roll out each ball into a disc 1/2 inch thick.
- Heat a griddle and fry each disc, turning them over every two minutes till both sides turn golden brown.
- Drizzle a little ghee or oil all over.
- Serve hot.
Nutrition Facts : Calories 445, Fat 13.5, SaturatedFat 7.5, Cholesterol 74.4, Sodium 138.8, Carbohydrate 64.2, Fiber 2.8, Sugar 1, Protein 15.5
ALU PARATHA - MASHED POTATO STUFFED BREAD
Hot stuffed parathas! a breakfast favorite in the northern parts of India. This simple yet tasty bread has evolved quite a lot since the old days. Clarified butter or 'ghee' was the cooking medium of choice in the past, but the weight watchers brigade has replaced it with the lighter vegetable oil. The stuffing used in the Parathas has also seen many changes in recent times. From the very classic mashed potato to the now popular minced chicken or egg. Changes or not, stuffed paratha still remains the top breakfast choice for most Indians, after all there is nothing like gorging on these beauties on a lazy Sunday morning. For more such recipes, do check out my blog at quickasianrecipes.wordpress.com
Provided by johnson.tan.h2unite
Categories Breakfast
Time 20m
Yield 4-6 parathas
Number Of Ingredients 7
Steps:
- To prepare the dough take the wheat flour, add half Tsp of salt, 1 Tbsp of vegetable oil. Mix well and pour water over the flour and knead into a smooth dough. Keep aside to rest.
- Mash the boiled potatoes, add roasted cumin seeds, chopped onion, and green chilly and salt . Mix well till all the ingredients are nicely combined.
- doubh and smashed potato.
- To prepare the paratha, take a golf ball sized portion of the dough, flatten it with your palm. Now place a spoon full of the prepared stuffing in the centre of the flattened dough ball.
- Now bring together all the sides of the dough and pinch them tightly to form a dumpling.
- Place this dumpling on your work top and roll it out gently using a rolling pin. Dust wheat flour on the work top if the dough becomes sticky. Once rolled the paratha should be evenly thick from all sides.
- To cook, heat oil in a frying pan, place the rolled out paratha on it. Cook on one side for two minutes. Flip it over apply some more oil on the surface and cook on both sides till it becomes crispy.
- Serve hot along with plain yoghurt or Indian pickle.
- Nutritional Value - Calories- 625 Fat 39 g, Carbohydrates- 26.2 g, Protein- 28 g.
- Tip: Use a little extra oil while kneading the dough, this will result in crispier Parathas. Also try using other stuffing like crumbled cottage cheese(Paneer) or mashed Peas.
- This paratha has been served along with yoghurt sprinkled with some dried mint and chilli flakes.
Nutrition Facts : Calories 413.5, Fat 15.3, SaturatedFat 2.1, Sodium 880.2, Carbohydrate 63.8, Fiber 8.6, Sugar 2.7, Protein 10
CHILI AND CHEESE STUFFED CHICKEN BREASTS
Steps:
- Mix together rice, chili, cheese, onion, and cumin.
- Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
- Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
- Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 17.7 g, Cholesterol 119.2 mg, Fat 8.9 g, Fiber 1.4 g, Protein 35.9 g, SaturatedFat 4.7 g, Sodium 242.9 mg, Sugar 1.8 g
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